Lipids and Proteins Study online at quizlet com 1aasym improves menopause symptoms and breast cancer and CVS contains isoflavins more than 25g of soy could increase CVD risk increased cholesterol if from animals bone loss sulfur from animals makes blood acidic difficulty with kidney disease patients naturally occurring molecules that is insoluble in water but always soluble in organic solvents structures that carry fat soluble lipids through the watery environment of the body 4 types chylomicrons Very Low Density Low Density High Density Process to replace a double bond with a single bond two hydrogens make it more saturated Manufacturers use it to make it more stable for frying and keep it from becoming rancid Lipoproteins carry fat soluble lipids through watery environment of the body where they get surrounded by water soluble phospholipids and proteins Chylomicros then deliver dietary TGs to cells for use Contain a glycerol backbone with three fatty acids in a linear arrangement boxy structure limited sources but mainly comes from animals for cell membranes and plants nuts seeds and veggies Made up of R groups differ based on size shape charge 1 Benefits of soy 2 Con of soy 3 Consequences of too much protein 4 Daily Value for 20g Saturated fat 5 Define lipid 6 Define lipoprotein Name the four types of lipoproteins2 7 Define the term hydrogenation and explain why food manufacturers hydrogenate oils 8 Describe how dietary lipids are digested and absorbed 9 Describe the basic structure of a triglyceride 10 Describe the basic structure of cholesterol and the general sources of it in the diet 11 Describe the general structure of amino acids and list how they differ from each other 12 Describe the structure and characteristics of phospholipids and identify their potential dietary sources 13 Describe the structure of olestra what makes it different from other fat substitutes why there have been concerns regarding its use how those concerns have been addressed and the foods in which you would find it 14 Describe the term complementation and provide some examples of complementary proteins 15 Describe under what circumstances protein needs will be sacrificed and the potential consequences of that situation 16 Describe what causes food allergies their symptoms who is most likely to experience them and why and their change in incidence over time 17 Describe what makes legumes unique and abundant protein sources and identify examples of them 18 Difference between essential and non essential amino acids 19 Do amino acid supplements really work 20 DRI for Saturated and Trans fat at minimum 21 Effect of antioxidants on CVD risk 22 Effect of B vitamins on CVD risk 23 Effect of cholesterol on HDL and decrease LDL LDL lipids that contain a phosphate Found in egg yolks and soy natural emulsifier provides structure to cell walls indigestible may cause loss of fat soluble vitamins and phytonutrients must be fortified Sucrose takes the place of the glycerol backbone one plant protein completes the essential AA of the other beans and rice If we don t consume enough calories when larger molecules enter the body depends on what s affected most likely occurs in children they can be outgrown but they are increasing over time legumes have bacteria that fixes nitrogen all beans except green beans all peas except snow peas NE can be made by the body E has to be in the diet no amount in a pill is larger than food reduce oxidation of LDL reduce monocystenine only grams per serving is listed its not a concern for the FDA starting material for bile vitamin D steroid hormones components of cell membrane make eicosanoids that can increase if made from Arachidonic high intake or decrease blood pressure if made from EPA form structure of all cell membranes provide insulation for nerve fibers acts as emulsifier w bile in SI provide structure via collagen regulate body processes maintain homeostasis transport nutrients via hemoglobin provide defense via antibodies Provide energy via 4 cal g provide energy from fatty acids for daily use At rest during light activity storage body fat insulation organ protection maintain skin hair 24 Effect of diets low in reduce serum TG refined CHO and high in fiber on CVD risk 25 Effect of monosaturated fat on HDL and LDL decrease LDL but not decrease HDL 26 Effect of polyunsaturated decrease LDL decrease HDL 39 Explain why there is no percent daily value for protein on a food label 40 Function of cholesterol fat on HDL and LDL 41 Function of fatty acids 27 Effect of saturated fat on increase LDL 42 Function of phospholipids 31 Effects of sterols on CVD block absorption of cholesterol 43 Function of Proteins and Amines 28 Effect of trans fat on HDL increase LDL decrease HDL 29 Effects of omega 3 fatty acids on CVD risk reduce blood pressure and blood clotting inflammation 30 Effects of soluble fiber on reduce serum cholesterol HDL and LDL and LDL CVD risk risk 32 Explain how LDL cholesterol contributes to the development of atherosclerosis 33 Explain how the assumption regarding the mixture of the two affects the protein DRI 34 Explain protein digestion and absorption 35 Explain what the body does with excess dietary protein and the potential problems associated with excessive protein intake 36 Explain why a dieter is at increased risk for lean tissue loss and what the consequences are of that loss of lean tissue 37 Explain why there is a need for a daily dietary source of protein and the basis on which the DRI is calculated 38 Explain why there is no good and bad cholesterol in the diet Plaque made up of proteins and lipids building up in the arteries causing them to harden based on the amount of amino acids in the food Denatured by HCL digested by proteases in stomach The peptides are them digested by proteases in the small intestine and absorbed as amino acids excess protein is stored as fat excess nitrogen as a result is converted to urea in the liver and excreted in the urine train body to store calories and lose bone and muscle mass Maintain lean tissue calculated based on the amount of lean tissue you have Too many LDLS in the diet can line artery walls and be vulnerable to the attack of oxygen 44 Function of triglycerides 45 Identify the amount of essential amino acids required as a percentage of total protein need 15 46 Identify the amount of 1 2 1 6g protein kg 47 Identify the amount of 1 2g protein kg protein needed by an athlete who is trying to build new tissue protein